½ cup (1 stick) butter, softened

¾ cup brown sugar (may substitute cane or coconut sugar)

3 eggs

1 cup almond milk

½ cup cream of coconut

1 t. vanilla extract

3 cups quick-cooking oats

2 t. baking powder

½ t. baking soda

½ t. salt

3 bananas, mashed

½ cup fresh pineapple or 8 oz. canned crushed pineapple, drained

½ cup flaked coconut

¼ cup chopped pecans

Preheat oven to 350 F. Cream the butter and brown sugar in a large bowl. Add eggs, one at a time. Mix well. Add the cream of coconut, almond milk and vanilla. Mix well. Set aside. Combine the oats, baking powder, baking soda and salt in a bowl. Add oat mixture to butter mixture. Fold in bananas, pineapple, coconut and pecans. Spread evenly in a greased 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes longer or until top is golden.

Cook’s note: I have made this this for everything from family get-togethers to fundraisers as it can be cut into squares and individually packaged.

Recipe courtesy of Linda K. Thompson, Otwell, Indiana